Publications 1975 2019

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2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In : Food Chemistry. 289, p. 103-111 9 p.

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Environmentally-compatible alkyd paints stabilized by wood hemicelluloses

Mikkonen, K. S., Kirjoranta, S., Xu, C., Hemming, J., Pranovich, A., Bhattarai, M., Peltonen, L., Kilpeläinen, P., Maina, N., Tenkanen, M., Lehtonen, M. & Willför, S., 16 Mar 2019, In : Industrial Crops and Products. 133, p. 212-220

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Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K. & Tenkanen, M., Jan 2019, In : Food Research International. 115, p. 191-199 9 p.

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Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Y., Compaore-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K. & Maina, N. H., 1 Jul 2019, In : Food Chemistry. 285, p. 221-230 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Pulkkinen, M., Coda, R., Lampi, A-M., Varis, J., Katina, K. & Piironen, V., 3 May 2019, In : European Food Research and Technology. 245, 7, p. 1507-1518 12 p.

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Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

Valoppi, F., Maina, N., Allen, M., Miglioli, R., Kilpelainen, P. O. & Mikkonen, K. S., Jul 2019, In : European Food Research and Technology. 245, 7, p. 1387-1398 12 p.

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The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Alam, S. A., Pentikainen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., Apr 2019, In : Food & Function. 10, 4, p. 1958-1973 16 p.

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2018

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., Nov 2018, In : Food Hydrocolloids. 84, p. 396-405 10 p.

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Inhibition of Migration and Invasion of Hepatocarcinoma HepG2 Cells by Dietary Saponins via Targeting HIF-alpha

Luo, C., Wu, D., Chen, M., Miao, W., Xue, C., Sun, Y., Liu, D., Xie, C., Wang, Y., Frenz, C. & Deng, S., 2018, In : Anti-Cancer Agents in Medicinal Chemistry. 18, 7, p. 1025-1031 7 p.

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Metabolic profiling of sourdough fermented wheat and rye bread

Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A-M. & Hanhineva, K., 9 Apr 2018, In : Scientific Reports. 8, 11 p., 5684.

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Sitkojauheen käyttö leipomoissa

Salovaara, H. O., Jan 2018, In : Leipuri. 116, 1, p. 30-33 4 p.

Research output: Contribution to journalArticleProfessional

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Lorusso, A., Coda, R., Montemurro, M. & Rizzello, C. G., 1 Apr 2018, In : Foods. 7, 4, 20 p., 51.

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2017

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Nikinmaa, M., Alam, S. A., Raulio, M., Katina, K., Kajala, I., Nordlund, E. & Sozer, N., Apr 2017, In : LWT-Food Science and Technology. 77, p. 170-177 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

Koistinen, V. M., Nordlund, E., Katina, K., Mattila, I., Poutanen, K., Hanhineva, K. & Aura, A-M., 8 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 9, p. 1854-1864 11 p.

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Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343

Xu, Y., Coda, R., Shi, Q., Tuomainen, P., Katina, K. & Tenkanen, M., 5 Apr 2017, In : Journal of Agricultural and Food Chemistry. 65, 13, p. 2805-2815 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Verni, M., Wang, C., Montemurro, M., De Angelis, M., Katina, K., Rizzello, C. G. & Coda, R., 12 Dec 2017, In : Frontiers in Microbiology. 8, 12 p., 2461.

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Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Baruah, R., Maina, N. H., Katina, K., Juvonen, R. & Goyal, A., 2 Feb 2017, In : International Journal of Food Microbiology. 242, p. 124-131 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Gelation of cereal β-glucan at low concentrations

Mäkelä, N., Maina, N. H., Vikgren, P. & Sontag-Strohm, T., Dec 2017, In : Food Hydrocolloids. 73, p. 60-66 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Improvement of the protein quality of wheat bread through faba bean sourdough addition

Coda, R., Varis, J., Verni, M., Rizzello, C. G. & Katina, K., 1 Sep 2017, In : LWT-Food Science and Technology. 82, p. 296-302 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Rizzello, C. G., Verni, M., Koivula, H., Montemurro, M., Seppa, L., Kemell, M., Katina, K., Coda, R. & Gobbetti, M., 2017, In : Food & Function. 8, 2, p. 860-871 12 p.

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Kasviraaka-aineketjussa tarvitaan vauhdikasta kehittämistä

Sontag-Strohm, T. S., Feb 2017, In : Kehittyvä Elintarvike. 2, p. 16-17 2 p.

Research output: Contribution to journalArticleProfessional

Katojen ja nälän merkkivuosia: Kolumni

Salovaara, H. O., Sep 2017, In : Alimenta. 110, 4, p. 4 1 p.

Research output: Contribution to journalArticleProfessional

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 Jan 2017, In : Food Chemistry. 214, p. 597-605 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, R., Koskenpato, J., Hongisto, S-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, In : Nutrients. 9, 11, 1215.

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Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 10, p. 2155-2161 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Reaction pathways during oxidation of cereal β-glucans

Mäkelä, N., Sontag-Strohm, T., Schiehser, S., Potthast, A., Maaheimo, H. & Maina, N. H., 10 Feb 2017, In : Carbohydrate Polymers. 157, p. 1769-1776 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Retardation of oxidation by residual phytate in purified cereal beta-glucans

Wang, Y., Maina, H. N., Ekholm, P. I., Lampi, A-M. & Sontag-Strohm, T. S., 2017, In : Food Hydrocolloids. 66, p. 161-167 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Coda, R., Kianjam, M., Pontonio, E., Verni, M., Di Cagno, R., Katina, K., Rizzello, C. G. & Gobbetti, M., 2 May 2017, In : International Journal of Food Microbiology. 248, p. 10-21 12 p.

Research output: Contribution to journalArticleScientificpeer-review

Suomalaisten gluteenin saanti

Salovaara, H. O., Aug 2017, In : Keliakialehti. 2017, 3, p. 19 1 p.

Research output: Contribution to journalArticleGeneral public

The protective role of phytate in the oxidative degradation of cereal beta-glucans

Wang, Y-J., Zhan, R., Sontag-Strohm, T. S. & Maina, H. N., 1 Aug 2017, In : Carbohydrate Polymers. 169, p. 220-226 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M. & Rizzello, C., May 2017, In : LWT-Food Science and Technology. 78, p. 215-221 7 p.

Research output: Contribution to journalArticleScientificpeer-review

2016

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen, V. M., Katina, K., Nordlund, E., Poutanen, K. & Hanhineva, K., Nov 2016, In : Food Research International. 89, p. 1106-1115 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Degradation of C-hordein by metal-catalysed oxidation

Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 Apr 2016, In : Food Chemistry. 196, p. 1256-1263 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello, C. G., Losito, I., Facchini, L., Katina, K., Palmisano, F., Gobbetti, M. & Coda, R., 31 Aug 2016, In : Scientific Reports. 6, 11 p., 32452 .

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Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Nordlund, E., Katina, K., Mykkänen, H. & Poutanen, K., 2016, In : Foods. 5, 2, 24.

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Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility

Arte, E., Katina, K., Holopainen-Mantila, U. & Nordlund, E., 2016, In : Cereal Chemistry. 93, 2, p. 162-171 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Entsyymit leivonnassa

Salovaara, H. O., 2016, In : Leipuri. 114, 1, p. 33-36 4 p.

Research output: Contribution to journalArticleProfessional

Gluteeniton leivonta - sitkotonta ja keliaakikoille

Sontag-Strohm, T. S. & Salovaara, H. O., 2016, In : Leipuri. 114, 1, p. 28-32 5 p.

Research output: Contribution to journalArticleProfessional

Kemian kertausta leipurille. Osa 1. Molekyylit, vesi, happamuus

Salovaara, H. O., 2016, In : Leipuri. 114, 2, p. 30-33 4 p.

Research output: Contribution to journalArticleProfessional

Kemian kertausta leipurille. Osa 2: Sokerit, hiilihydraatit, ravintokuitu

Salovaara, H. O., 2016, In : Leipuri. 114, 3, p. 22-25 4 p.

Research output: Contribution to journalArticleProfessional

Kemian kertausta leipurille. Osa 3: Aminohapot, proteiinit, gluteeni

Salovaara, H. O., 2016, In : Leipuri. 114, 4, p. 22-25 4 p.

Research output: Contribution to journalArticleProfessional

Lactose- and cellobiose-derived branched trisaccharides and a sucrose-containing trisaccharide produced by acceptor reactions of Weissella confusa dextransucrase

Shi, Q., Juvonen, M. K., Hou, Y., Kajala, I., Nyyssölä, A., Maina, H. N., Maaheimo, H., Virkki, M-L. & Tenkanen, T. M., 2016, In : Food Chemistry. 109, January, p. 226-236 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Wang, Y., Mäkelä, N., Maina, N. H., Lampi, A-M. & Sontag-Strohm, T., 15 Apr 2016, In : Food Chemistry. 197, Part B, p. 1324-1330 7 p.

Research output: Contribution to journalArticleScientificpeer-review